Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sourdough kamut pancake with butter almond milk syrup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. Here is how you cook it.
Sourdough Kamut pancake with butter almond milk syrup is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sourdough Kamut pancake with butter almond milk syrup is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have sourdough kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sourdough Kamut pancake with butter almond milk syrup:
- Get 1 cup sourdough starter
- Prepare 1 cup organic freshly milled Kamut flour
- Make ready 1/2 Tsp turbinado sugar
- Take 1 smidgen of sea salt
- Get ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
- Get 1 tsp Rumfords baking powder
Prep time does not include the overnight sourdough starter mix to do it's thing. In the morning just add other ingredients and make those pancakes! To make the sourdough pancake batter, begin by whisking together the wet ingredients. That means you add the butter, eggs, milk, vanilla, and sourdough starter to a large bowl and mix them all together with a whisk.
Steps to make Sourdough Kamut pancake with butter almond milk syrup:
- Mix all wet ingredients with all dry ingredients in a large cup. allow the mixture to ferment 8 hours to overnight
- Right before making pancake, in a separate cup, add 1/2 tsp of Rumfords baking powder to every 6 oz of sourdough pancake batter. In this way, you can cook as little as one serving (2 small pancakes). Rest of the batter can be refrigerated and cook in another time.
- Heat a cast iron pan or skillet on stove at high heat. Melt about 1/2 Tsp of butter before pouring in about 3 oz of batter into the hot pan. Turn down the heat to medium and cook for about 30 seconds or longer until you see your pancake doubled in height. Add fresh or dried berries as you wish
- Using a metal spatula, flip your pancake over and cook the other side for another 15 seconds.
- For making the butter almond milk syrup per serving, add 1 Tsp of butter in the same hot pan. Immediately pour in 1/2 cup of almond milk, 1 tsp of sugar or more as you desire. Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. Quickly drizzle them on your hot pancakes and serve right away
After the wet ingredients are blended, add the dry ingredients one at a time, still using the whisk to mix everything together. The only milk in these pancakes is from almond milk, which is a plant-based milk. It is a great substitute for milk in pancakes. Also, instead of butter, use a type of oil like sunflower oil, olive oil, canola oil or coconut oil in the batter and to coat the pan before cooking the pancakes. The recipe I have been using is more like a sourdough crepe, and it's great, but I was looking for something a bit more substantial.
So that is going to wrap this up with this exceptional food sourdough kamut pancake with butter almond milk syrup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
